I have heard and even cooked Drunken Chicken before but when i saw what my friend, Jinni brought to a Summer Potluck, i had to ask for the recipe. The dish was so delectable and the chicken rolls so delicately sliced and presented that i keep on coming back for more. Jinni had a very light hand and the rolls were not very drunk. I like the flavor very much, unlike the drunken chicken i made before, the chicken was drunk and the alcohol too overpowering. Now that i have brewed some very light and sweet tasting glutinous rice wine, i decided that i had to "rock and roll " up some chicken thighs. The result was so satisfying and i am sharing my version of the recipe. Thank you, Jinni. I will be cooking alot more recipes using the home-brewed wine and the residues. Please do come back and thanks for visiting. Will be posting step by step on how to roll the chicken thighs.
Ingredients:
6 boneless chicken thighs with skin
Garnishes:
Method:
Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible.
Sprinkle chicken thighs with salt and pepper.
Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure.
Repeat with the other chicken thighs - 2 thighs to a roll.
Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool.
Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight.
Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature.
The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping.
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Ingredients:
6 boneless chicken thighs with skin
Salt and pepper to taste
1 cup chicken stock1/2 - 1 cup home-brewed glutinous rice wine (or use Wine that you will drink - I have tried with Japanese Plum Gekkeikan and it was very good)
Garnishes:Sliced Cucumber, Carrot and Daikon
Spring Onions Shreds
Lay 2 pieces of boneless chicken thighs with skin down on a large piece of plastic wrap. Try and arrange the chicken skin neatly spread and meat as level as possible.
Sprinkle chicken thighs with salt and pepper.
Roll the meat up by holding the 2 ends of the plastic wrap, twist and roll it tightly like you would roll a sausage. Fold the two twisted ends in to secure.
Repeat with the other chicken thighs - 2 thighs to a roll.
Wrap the rolls up with aluminium foil and steam the rolls for 30 - 40 minutes until cooked through. Let it cool.
Mix the chicken stock and wine together in a large container and let the cooled chicken rolls(removed the foil and plastic wrap and discard) steep in this solution for a day or overnight.
Slice chicken rolls into 1/4 inch slices and serve cold or at room-temperature.
The stock and wine solution can be cooked down and reduced to a stock and drizzle over chicken rolls or use for dipping.
Serves
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